Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast served over fluffy quinoa with a zesty apple cider vinegar slaw, featuring a refreshing and vibrant crisp crunch.

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NUTRITION

395kcal
Protein
41.5g
Fat
13.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for about six minutes per side until the internal temperature reaches 165 degrees.

  • 3

    In a small bowl, whisk together the olive oil and apple cider vinegar to create a light vinaigrette.

  • 4

    Toss the shredded cabbage and carrots with the vinaigrette in a medium bowl until the vegetables are well coated.

  • 5

    Slice the grilled chicken and serve it over the warm quinoa with the chilled, crunchy slaw on the side.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast served over fluffy quinoa with a zesty apple cider vinegar slaw, featuring a refreshing and vibrant crisp crunch.

NUTRITION

395kcal
Protein
41.5g
Fat
13.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for about six minutes per side until the internal temperature reaches 165 degrees.

  • 3

    In a small bowl, whisk together the olive oil and apple cider vinegar to create a light vinaigrette.

  • 4

    Toss the shredded cabbage and carrots with the vinaigrette in a medium bowl until the vegetables are well coated.

  • 5

    Slice the grilled chicken and serve it over the warm quinoa with the chilled, crunchy slaw on the side.